If using active dry yeast, proof it by sprinkling it over the warm water in a glass measuring cup. Let proof for 5 minutes. The yeast will get puffy.

If you're using instant yeast (usually sold in bulk quantities), it does not need to be proofed, you can add it and the water directly to the next ingredients.

Using an electric mixer with paddle attachment (or by hand), combine the warm milk, shortening, 3 tablespoons butter cut into bits, sugar, egg, and salt. Add the yeast and 2 cups of the flour. Add the remaining 1½–2 cups flour, just enough to make a soft dough then knead (dough hook or by hand) 1 minute then rest for 10 minutes.

Knead the dough an additional minute (hook or by hand), transfer dough to a lightly floured countertop, and knead by hand for another minute until the dough is smooth.

Transfer to a large buttered bowl, turning it to coat it with butter. Cover the bowl with a clean kitchen towel or bowl cover and let rise in a warm place for 2 hours until doubled in bulk.

Preheat oven to 350°F. Melt the remaining 4 tablespoons butter over low heat. Butter a baking sheet (a quarter-sheet pan is ideal, 12- by 8.5-inches, or you can fill part of a larger sheet pan.)

Punch down the dough and divide it in half. Roll each into an approximate rectangle, 16- by 8-inches.

With a pizza wheel or knife, cut the rectangle once, down the middle, the long way and across into quarters to yield 16 pieces per dough rectangle.

With a pastry brush or spoon, coat the bottom half of each piece with some of the melted butter. Piece by piece, fold the top half over the butter-coated bottom half so that it extends about ½-inch. As you form each one, transfer it to the buttered sheet pan so that the fold of each roll rests on the extended flap of the one preceding it.

Bake in preheated 350°F oven for 15–18 minutes, or until they are golden brown.